Texas Zucchini BreadThis recipe comes to us from sister Robin in Texas whose garden overflows with freshly grown organic zucchini every year. Her husband Terry said it was truly the BEST zucchini bread he's ever had in his life.
INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts DIRECTIONS: 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees Celsius). 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Nutrition Information Servings Per Recipe: 24 (two loaf pans divided into 12 equal slices). Calories: 255 Total Fat: 13.1g Cholesterol: 26mg Sodium: 180mg Amount Per Serving Total Carbs: 32.1g Dietary Fiber: 1g Protein: 3.3g |